Effects of milling sorghum into fractions on yield, nutrient composition, and their performance in extrusion of dog food

Alvarenga, Isabella Corsato; Ou, Zhining; Thiele, Shawn; Alavi, Sajid; Aldrich, Charles G

doi:10.1016/j.jcs.2018.05.013

Cited by 28 publications

(30 citation statements)

References 18 publications

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“…The white and red sorghum varieties used in this research did not require adjustments during milling to yield similar flour content. The flour yields reported herein are higher than those obtained for red sorghum in laboratory scale by Alvarenga et al [9] and Moraes et al [11], demonstrating that commercial milling scale is more efficient than laboratory milling. The flour yield reported in our study was lower compared to the those observed by Alvarenga et al [9] when red sorghum was milled at commercial scale.…”

Section: Discussioncontrasting

confidence: 57%

“…The authors milled red sorghum at HRFM and obtained 69.2% yield for flour. Alvarenga et al [9] produced their flour in one long production test while in our study each sorghum variety was milled in three short-term replicate-days. Shorter milling runs in the current study probably compromised efficiency leading to low flour yield.…”

Section: Discussionmentioning

confidence: 97%

“…The first BK was set to net 25% release while the second and third break were set to net 75% release. Reduction roll settings were adjusted according to previous experiments [9]. Flour yield was calculated according to equation:…”

Section: Grain Processing and Millingmentioning

confidence: 99%

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Characterization of white and red sorghum flour and their potential use for production of extrudate crisps

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In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of this study was to evaluate the milling process and flour quality of one white and one red sorghum varieties and evaluate extrusion as a potential process to produce sorghum crisps. The white and red sorghum grains were milled into flour in three production cycles. Flour quality was evaluated by determination of nutritional composition, pasting, and thermal profile. Extrusion processing of white and red sorghum flour was performed, and macrostructure of final product was evaluated. The white and red sorghum used in this study yielded similar flour content (P > 0.05). Chemical analyses revealed a higher protein and lower starch content for white sorghum than red sorghum flour (P < 0.05); however, their pasting properties did not differ. Initial and peak gelatinization temperatures were higher (P < 0.05) for red sorghum compared to white sorghum flour. Regarding particle size, white sorghum flour presented lower d10 and d50 compared to the red sorghum flour (P < 0.05). However, these differences did not impact the extrusion conditions, and white and red sorghum crisps had similar macrostructure characteristics. In conclusion, although differences in nutritional, thermal, and particle size properties were observed between the sorghum flours used in this study, changes in extrusion parameters were not needed in order to produce sorghum crisps with similar characteristics.

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Section: Discussioncontrasting

confidence: 57%

Section: Discussionmentioning

confidence: 97%

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Characterization of white and red sorghum flour and their potential use for production of extrudate crisps

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“…Slight deviations in crude protein and crude fat from target were noted. Specifically, the crude protein level was slightly higher for MFD than expected from previous milling tests [ 11 ]. For crude fat the CON was 2.62% points greater than the MFD with WSD and FLD intermediate.…”

Section: Resultsmentioning

confidence: 87%

The effect of sorghum fractions on apparent total tract digestibility and antioxidant capacity by dogs

Alvarenga

Aldrich

2018

PLoS ONE

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Sorghum is an abundant starch source that has many potential health benefits. Some pet food companies have adopted whole sorghum in their formulations, however sorghum flour and (or) its phenolic rich seed coat might provide added benefit to companion animal diets. The objective of this experiment was to evaluate diets utilizing sorghum flour (FLD), and sorghum mill feed (MFD) relative to whole sorghum (WSD), and conventional grains (rice, corn and wheat; CON) in a typical dog diet. Adult (1–3 yr) Beagle dogs (n = 12; 10.6 kg ± 1.4) were randomly assigned to individual pens with ad libitum access to water. Dogs were fed twice daily and adapted to diet (9 d), and then total feces were collected for 5 d over 4 periods in a 4x4 replicated Latin square design. Fecal output for determination of digestibility was estimated using Cr2O3 as a marker. Number of defecations were quantified, and feces were scored. Approximately 3 mL of blood from each dog was collected at the end of each period and stored at -80° until further analyses. Means were separated using multivariate analysis of variance (MANOVA). Intake did not differ among treatments (average 187 g/d), but dogs fed the MFD excreted a larger (P<0.05) amount of feces, had more defecations per day, and lower (P<0.05) overall nutrient digestibility compared to the other treatments. The FLD had the highest (P<0.05) dry matter (DM), organic matter (OM), crude protein (CP) and gross energy (GE) digestibility, suggesting a possible application in “easy-to-digest” pet foods. Dogs fed the MFD had the highest (P < 0.05) plasma oxygen radical absorbance capacity (ORAC) value, but plasma ferulic and p-coumaric acids did not differ among treatments. Sorghum fractions have potential application in pet food; wherein, a bran rich fraction may promote antioxidant capacity, and flour increased digestibility.

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“…In addition to weight maintenance, dietary fiber is thought to aid in hairball management in cats ( Davenport et al, 2008 ; Loureiro et al, 2017 ). Despite its benefits to the animals, dietary fiber can have deleterious effects on extrusion parameters and kibble characteristics ( Monti et al, 2016 ; Wang et al, 2017 ; Alvarenga et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

The effects of fiber source on extrusion processing parameters and kibble characteristics of dry cat foods

Donadelli

Doğan

Aldrich

2020

Translational Animal Science

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Cellulose and beet pulp have been commonly used in the pet food industry to increase dietary fiber content of cat foods. However, pet food companies seek alternatives to these so-called byproducts. Miscanthus grass is grown for its fiber content and may serve as an alternative to traditional fibrous ingredients. The objectives of this study were to determine the effects of fiber sources on extrusion processing and kibble structure of cat foods. Three replicate batches of adult maintenance complete and balanced cat foods each containing 10% of Miscanthus grass, cellulose, or beet pulp was mixed and kibbles were produced on a single screw extruder. Feed rate, preconditioner water and steam, extruder screw speed, extruder water and steam addition, and knife speed were adjusted to achieve a wet bulk density of 330 g*L -1. After extrusion, kibbles were dried at 115.5ºC to less than 10% moisture. Dried kibbles were coated with chicken fat and flavor enhancer. No effects due to fiber source were reported for extrusion parameters or kibble measurements (P > 0.05) with the exception of compression energy; wherein, kibbles produced with cellulose required more energy to compress than those containing beet pulp (6917 N*mm vs. 3591 N*mm, respectively). In conclusion, tested fiber sources had no impact on extrusion parameters and most kibble characteristics. Kibbles containing cellulose required more energy to compress than kibbles containing beet pulp. Miscanthus grass could be used as an alternative to traditional fiber sources used to produce cat foods.

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Effects of milling sorghum into fractions on yield, nutrient composition, and their performance in extrusion of dog food

Cited by 28 publications

References 18 publications

Characterization of white and red sorghum flour and their potential use for production of extrudate crisps

Characterization of white and red sorghum flour and their potential use for production of extrudate crisps

The effect of sorghum fractions on apparent total tract digestibility and antioxidant capacity by dogs

The effects of fiber source on extrusion processing parameters and kibble characteristics of dry cat foods

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